Spicy Eggplant with Black Vinegar Sauce

• 3 Tbs. Chinese black vinegar
• 1 Tbs. sugar
• 1 Tbs. low-sodium soy sauce or tamari
• 2 Tbs. vegetable or peanut oil
• 2 Tbs. minced fresh ginger
• 1 tsp. sambal oelek, or more to taste
• 2 cloves garlic, minced (2 tsp.)
• 1 medium onion, thinly sliced (1 cup)
• 1 lb. Japanese eggplant, halved and cut into 1/2-inch-thick pieces
• 1/4 cup chopped cilantro

1. Whisk together vinegar, sugar, and soy sauce in small bowl; set aside.
2. Heat oil in wok over medium heat.
3. Add ginger, sambal oelek, and garlic,
4. and cook 30 seconds, or until fragrant.
5. Add onion, and cook 4 minutes, or until softened.
6. Stir in eggplant, and cook 2 to 3 minutes, or until browned and softened.
7. Stir in vinegar mixture.
8. Remove from heat, and serve sprinkled with cilantro.

chinese black vinegar, sugar, soy sauce, vegetable, fresh ginger, sambal oelek, garlic, onion, japanese eggplant, cilantro

Taken from www.vegetariantimes.com/recipe/spicy-eggplant-with-black-vinegar-sauce/ (may not work)